My Big Fat Grass-Fed Chicken with Roasted Vegetables

I have been buying grass-fed birds lately and I have to say that finally for me, a light bulb has gone off. The flavor, texture and overall quality is so unbelievably better than a standard supermarket bird. It's super juicy and with real flavor. This chicken is from Tennessee Grass Fed Farms and the seasoning is the Hot Chicken from J.M.Thomason, both local companies. The tin is so cute that I will reuse it, long after the seasoning is gone. but of course I will get some more. This is a perfect Sunday dinner, for family and guests alike. The bed of leeks, carrots and bell peppers that the chicken roasts atop, creates a great juice that mingles with the chicken juices, and when caramelized is a thing of beauty. Twenty minutes before it's done, toss the cauliflower florets alongside the bird and toss with the pan juices and roast until golden.

Photography By Jill Melton | March 07, 2017


Preheat oven to 400F. Place leeks, carrots and bell pepper in a single layer on a roasting pan. Rub chicken with Hot Chicken Seasoning. Place breast side down on top of the vegetables. Roast 60 minutes. Scatter cauliflower alongside chicken, tossing in pan juices. Roast 20-30 minutes more or until chicken registers 170 on a meat thermometer. Remove from oven, and let stand 10 minutes. (Temperature will continue to rise). Serve pan juices and vegetables with chicken. Serves 4-6. 


  • 2 leeks, cut into 1-inch chunks
  • 3 carrots, cut diagonally into 1-inch pieces
  • 2 orange or red bell peppers, cut into 2-inch pieces
  • 1 (4-pound) grass-fed chicken
  • 1/2 head cauliflower, cut into florets
  • 2 tablespoons Hot Chicken Seasoning (JM Thomason)
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